Southwestern Rib Rub Recipe
This is a very simple rub that takes only a few minutes to put together. I use it on pork ribs but it’s excellent on beef also. Rather than baby back ribs, I like to use this rub with regular meaty spareribs. I grill the ribs for about 1 ½ - 2 hours. This does not make a fall off the bone rib but rather one you can really sink your teeth into. A real carnivore’s delight.
This makes enough rub for about 8-10 pounds of ribs.
Ingredients
- ½ cup kosher salt
- ¼ cup black & white pepper mixed & coarse ground
- ¼ cup hot paprika
- 3 Tb Ancho or other pure ground mild chili powder
- 2 Tb cayenne pepper - I use a milder cayenne @ about 40,000 HU. If you use a hotter cayenne (it comes up to 90,000 HU) decrease to 1 Tb.
- 2 Tb garlic powder
- 4 ts ground cumin
- 1 Tb dried thyme
Directions
- Combine all ingredients and mix thoroughly.
- Liberally coat ribs and place in a plastic zip lock bag or tightly wrap in plastic wrap and marinate in the refrigerator from 6 to 24 hours.
- Grill over low to medium heat to avoid burning as the rub chars easily.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 282g | |
| Calories 398 | |
| Calories from Fat 101 | 25% |
| Total Fat 12.08g | 15% |
| Saturated Fat 1.77g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 56650mg | 2360% |
| Potassium 2621mg | 75% |
| Total Carbs 78.44g | 21% |
| Dietary Fiber 33.1g | 110% |
| Sugars 8.43g | 6% |
| Protein 17.98g | 29% |
